a blog to share with you the best

Tag Archives: Trifle

Strawberry Shortcake Trifle – All the flavors of the classic strawberry shortcake but with a soft cake layer instead of biscuit, and served in individual cups for a fun party or after dinner treat treat! Always a must on the summer to do list!

Cream layer

Instructions

For the cake: Preheat oven to 350 degrees. Butter and flour an 18 by 13-inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy. Mix in eggs one at a time then mix in vanilla.

Add 1/3 of the flour mixture and mix just until combined then add in 1/2 the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last 1/3 of the flour mixture and mixing just until combined (scrape down bowl to ensure it’s evenly combined).

Remove from oven and cool completely on a wire rack. Once cool cut into 24 rounds the size of your dessert cups (you’ll have a little left over cake which you can chill or freeze and serve later with more fresh fruit and whipped cream).

To assemble trifles: Place 12 cake rounds in 12 fairly tall dessert cups. Add a spoonful of strawberries over each cake round.

Transfer cream mixture to a piping bag fitted with a large round tip and pipe cream mixture over strawberry layer. Repeat layering process once more.

Garnish each with a fresh strawberry. Serve within an hour for best results (the cake can be made a day in advance and covered, just wait to prepare the cream mixture and strawberries until almost ready to serve).

Share this:

Like this:

Strawberry Shortcake Trifle – All the flavors of the classic strawberry shortcake but with a soft cake layer instead of biscuit, and served in individual cups for a fun party or after dinner treat treat! Always a must on the summer to do list!

Cream layer

Instructions

For the cake: Preheat oven to 350 degrees. Butter and flour an 18 by 13-inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy. Mix in eggs one at a time then mix in vanilla.

Add 1/3 of the flour mixture and mix just until combined then add in 1/2 the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last 1/3 of the flour mixture and mixing just until combined (scrape down bowl to ensure it’s evenly combined).

Remove from oven and cool completely on a wire rack. Once cool cut into 24 rounds the size of your dessert cups (you’ll have a little left over cake which you can chill or freeze and serve later with more fresh fruit and whipped cream).

To assemble trifles: Place 12 cake rounds in 12 fairly tall dessert cups. Add a spoonful of strawberries over each cake round.

Transfer cream mixture to a piping bag fitted with a large round tip and pipe cream mixture over strawberry layer. Repeat layering process once more.

Garnish each with a fresh strawberry. Serve within an hour for best results (the cake can be made a day in advance and covered, just wait to prepare the cream mixture and strawberries until almost ready to serve).